This podi is a delicious, Vegan + GF iron-rich Spice powder (Condiment) made with Curry leaves, lentils and basic spices. Eaten with steamed rice or with Idli / Dosa.
Like the Chutney Pudi (Lentil spice powder) is to Karnataka, this Karivepalai Podi Or Curry leaf Spice powder is to Tamilnadu. I make this infrequently, but the end of last week saw my pantry inundated with curry leaves, and then I decided to make this. Both hubby and me love curry leaf, even in the whole form and I am told regular intake of this leaf reduces greying and hair fall too !
For those fussy adults and kids who pick out the curry leaves from the dishes, this is a sneaky, yet healthy way to include the leaves in everyday cooking.
I love the fried and crushed curry leaves in most South Indian Bhakshanams (fried snacks) , Chivda and Neer Mor (Light and frothy buttermilk). More health benefits of this leaf can be found here
5 delicious ways to use up this spice powder:
- Top it on Idli / Dosa / Uttapam
- Mix it with hot rice & ghee / sesame oil for a soulful meal
- Top it on upma / poha / stir fries (dry sabji)
- Add it to your smoothies (savoury). or with buttermilk
- Use this spice powder to make Kariveppalai Aval Upma (Curry leaf flavoured poha)
Another spice powder we have started to love a lot with our Idli / Dosa is this Flaxseed Molagapodi. These podis / Homemade Spice powders are lifesavers for they make for a quick meal when one has just come home after a long trip , or is too tired to cook a full meal. Mix these podis with cooked rice and some sesame oil or serve it with some dosa / Uttapam/ Idli for a quick side dish too .You can also top this over some sevai (cooked vermicelli) or soaked poha for a twist to the usual breakfast !
PIN FOR LATER
Shall we go to today's recipe then? Eaten primarily with Steamed rice and sesame oil as Karivepalai Saadam, you may have it even with Dosa / Idli .
Takes under 20 minutes to prepare about 100 gm of this podi (Spice Powder).
Tips to make the perfect Curry leaf podi with longer shelf life
- Wash and dry the leaves thoroughly before roasting and grinding it, else its shelf life will be drastically reduced. I have dehydrated the washed and wiped leaves in an airfryer on low heat. You can sun dry it or use the microwave to practically make it dry.
- Roast all ingredients on a low flame, else the powder will turn bitter
- Cool the mixture thoroughly and then powder in the method shown in the video / recipe below.
- Just blitz for a few seconds once the dried leaves are in the spice blender. The heat may oxidise the spice powder to turn dark
- Make small batches of these podi for greater freshness
- Use a wooden / steel DRY spoon always when taking out small batches of podi
Check out similar spice powders / Condiments that you may like:
Prep time : 10 mins. Grinding time: about 10 mins. Makes :approx 100 - 150 gms.
Ingredients:
- 1 cup Curry leaves (about 50 - 75 stalks, cleaned washed and air dried)
- 2 tablespoon Split Black gram (Urad dal)
- 2 teaspoon Cumin seeds (Jeeragam)
- ½ teaspoon Black Pepper (Milagu)
- 1 tablespoon Bengal Gram (Channa Dal)
- 1 teaspoon Coriander seeds (Dhaniya)
- ½ teaspoon Asafoetida (skip for GF)
- 1 teaspoon Salt
- 3 teaspoon oil (you will need slightly more if the leaves aren’t air dried)
- 1 tablespoon Jaggery (Opt, to round off )
- 4 Red chillies (not Kashmiri variety)
How to make Karivepalai Podi at home
- De-stalk all the curry leaves. Wash once / wipe with a wet kitchen towel
- Either Sun dry them till crispy on spread them on a paper / foil towel and dehydrate them in air fryer / microwave till all external moisture has evaporated.
- Proceed with rest of the steps as detailed in the video embedded
- Cool the podi / spice powder throughly and store in an airtight glass / stainless steel container. Avoid plastic containers, even if they are certified plastic.
- Use with a sterile dry spoon.
- Lasts for upto 30-45 days without refrigeration if stored well.
Karivepalai Podi ~ Curry leaf Spice Powder
Equipment
- Thick Bottomed Pan
- Slotted Spoon
- Spice Grinder
Ingredients
- 1 cup Curry Leaves about 50 - 75 stalks, cleaned washed and air dried
- 2 tablespoon split black gram Urad dal
- 2 teaspoon Cumin seeds Jeeragam
- ½ teaspoon Black Pepper Milagu
- 1 tablespoon Bengal Gram Channa Dal
- 1 teaspoon Coriander seeds Dhaniya
- ½ teaspoon Asafoetida skipo for GF
- 1 teaspoon Salt
- 3 teaspoon oil you will need slightly more if the leaves aren’t air dried
- 1 tablespoon Jaggery Opt, to round off
- 4 Red chillies not Kashmiri variety
Instructions
- De-stalk all the curry leaves. Wash once / wipe with a wet kitchen towel
- Either Sun dry them till crispy on spread them on a paper / foil towel and dehydrate them in air fryer / microwave till all external moisture has evaporated.
- Proceed with rest of the steps as detailed in the video embedded
- Cool the podi / spice powder throughly and store in an airtight glass / stainless steel container. Avoid plastic containers, even if they are certified plastic.
- Use with a sterile dry spoon.
- Lasts upto 30-45 days without refrigeration if stored well.
Video
Notes
Tips to make the perfect Curry leaf podi with longer shelf life
- Wash and dry the leaves thoroughly before roasting and grinding it, else its shelf life will be drastically reduced.
- I have dehydrated the washed and wiped leaves in an airfryer on low heat. You can sun dry it or use the microwave to practically make it dry.
- Roast all ingredients on a low flame, else the powder will turn bitter
- Cool the mixture thoroughly and then powder in the method shown in the video / recipe below.
- Just blitz for a few seconds once the dried leaves are in the spice blender. The heat may oxidise the spice powder to turn dark
- Make small batches of these podi for greater freshness
- Use a wooden / steel DRY spoon always when taking out small batches of podi
KrithisKitchen says
My favorite... I too made karuvepilai podi..
Priya Sreeram says
nice post- the curry powder looks good- make it the same way and hey loved the click !
Vatsala. says
Great clicks. Happy to follow you.
Uma says
Hi,
I am visiting your blog for the first time. This kariveppilai podi(Curry powder) is perfect. Love it.
Cheers,
Uma
Srivalli says
Thanks for the lovely curry podi..looks good..
Priya Vj says
Karvepilai podi is a must have in My kitchen. No second thoughts my recipe is almost the same . I love to mix this podi with Suda suda saadham and Nei and enjoy .
Kalyani says
oh that is so good! Suda suda saadham !
Mayuri Patel says
Curry Leaves podi is one spice mixture I make as often as I can. Hubby usually throws out the curry leaves whenever I use them for tempering. But he loves this podi with his rice, idli and sometimes sprinkles it on yogurt.
Kalyani says
yes, with yogurt this podi tastes awesome Mayuri
Seema Doraiswamy Sriram says
We don't really value karuvepellai till we move out of the country. Now when amma sends Karuvepellai as podi, we save it preciously. Your karvepelai podi recipe will be saved till my baby plant decides wow me.
Kalyani says
awww. wish I could send you some, Seema
Renu says
A healthy recipe to use the curry leaves. I have so many at the moment and tried this recipe and it taste best on Idli and dosa.
Kalyani says
Thank you renu !